Pastrami sandwich is basically two or Three things at the most great rye bread Slice pastrami on real high slap that Rye bread right on top slice it in half Boom good to go pastrami sandwiches are Simple it's meat and bread the part that Goes into it is this these have been Brining for 7 days and at this point We're we're going to pull them out and Rinse off some of this brine so this Dami rub right here nobody makes this I Just kind of guard it I mean it's Something that I took time to develop It's mine and I'm not just giving it Away so we're basically roasting our Pastrami a little bit of wood chips in There for some smoke flavor as well our Steam table where we have our deli meats That we steam this is pretty much the Last step before they're taken out and Sliced
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
Leave a Reply